Casa D'Angelo Salad Ii - cooking recipe

Ingredients

Salad
12 ounces iceberg lettuce
12 ounces romaine lettuce
1 red pepper, chopped
1 green pepper, chopped
4 slices bacon, cooked and crumbled
1 cup garlic-flavored croutons
1/4 cup parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
Dressing
1 1/2 teaspoons anchovy paste
1/2 cup red wine vinegar
1/2 teaspoon oregano
3/4 teaspoon pepper
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon sugar substitute
2 tablespoons cornstarch
1/4 cup parmesan cheese, shredded
1 cup olive oil or 1 cup vegetable oil

Preparation

Toss lettuces, peppers, bacon, mozzarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside.
To prepare dressing, combine anchovy paste, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender).
Mix in blender; slowly adding 1 cup oil.
Refrigerate until ready to use.
Combine salad, croutons, and dressing, serve.